Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough

[Image: see text] Influences of different enzymatic hydrolysis degrees of konjac glucomannan (KGM) with various addition proportions on the structural characteristic of gluten protein and dough properties were evaluated. Results revealed that addition of KGM decreases the free sulfhydryl and freezab...

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Detalles Bibliográficos
Autores principales: Cui, Tingting, Wu, Tao, Liu, Rui, Sui, Wenjie, Wang, Shuai, Zhang, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2019
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6647942/
https://www.ncbi.nlm.nih.gov/pubmed/31460056
http://dx.doi.org/10.1021/acsomega.9b00061

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6647942/
https://www.ncbi.nlm.nih.gov/pubmed/31460056
http://dx.doi.org/10.1021/acsomega.9b00061

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